(3) Food Service Operations.
Food handlers can transmit germs in
many ways. They can pick up germs by the following methods:
o
Picking their noses.
o
Scratching.
o
Using the latrine.
o
Smoking.
Stress to all food service personnel the importance of washing their hands
after using the latrine, between tasks, and after breaks.
During periods of food preparation, DO NOT allow food handlers to clean
items such as the following:
o
Garbage cans.
o
Sewers.
o
Drains.
o
Latrines.
o
Grease traps.
b. Water Treatment. Water that is used for human consumption must come
from approved sources.
In an emergency, you can obtain water from
unapproved sources for the following tasks:
o
Washing food.
o
Heating insulated food containers.
o
Washing dishes from unapproved sources.
However, you must disinfect this water. If water is in a manmade container,
such as a tank or a pipe, first test it for previous disinfection.
(1) Testing for Chlorine.
To test water for chlorine, you need a
chlorination kit with the national stock number (NSN) 6850-00-270-6225.
Figure 1-8 shows the chlorination kit. Use the following procedures to test
water for chlorine:
o
Determine the desired chlorine residual in parts per million
(ppm).
At the point of consumption, the water from a water
distribution point should have at least one ppm of chlorine
residual. When you must disinfect a raw water supply, ensure
that the finished product has a 5- to 10-ppm chlorine
residual, as directed by the medical authority.
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QM3511
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